RISONI W/ SNAPPER, TOMATO & FENNEL
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1/3 cup (80ml) olive oil
1 baby fennel bulb, thinly sliced
2 garlic cloves, thinly sliced
1 1/4 cup (250g) risoni pasta
400g can chopped tomatoes
500ml vegetable stock
Finely grated zest of 1 lemon & juice of 1/2
4 small fillets snapper (about 600g in total), pin boned
3/4 cup (90g) pitted green olives, roughly chopped
3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve
PUTTING IT ALL TOGETHER:
Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.
Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.
Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.
Scatter olive mixture over risoni to serve.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
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